ISM 2004: Chocolate for the professional

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Barry Callebaut sources its own cocoa beans from the world's
leading cocoa producing regions and, because of this expertise, it
has been able to create a range of chocolates with specific origins
such as South America, Asia and Africa. This is a range of six
unique quality chocolates developed for industrial customers. Each
has its own distinctive flavor determined by the variety of cocoa
used, the region it originates from and the way in which the cocoa
was harvested.

Industrial customers can choose between a dark origin chocolate
from Asia (Papua New Guinea, 70% cocoa), South America (Ecuador,
55% cocoa), West Africa (São Tomé, 75% cocoa) or a special blend
which “originates” from South America and Africa, combining the
best of both regions. For milk chocolate, a pure Asian origin
(Papua New Guinea) has been developed.

Chocolates for growing consumer needs

Without added sugar:
A healthy diet is an increasing concern amongst consumers nowadays
and, for this reason, as well as for medical reasons such as
diabetes, many consumers are switching to no added-sugar products
while not wanting to compromise on taste.
Barry Callebaut has a range of chocolates, fillings, ice-cream
chocolate and bake stable chocolate with no added-sugar or which
are sugar-free (US legislation). These contain the sugar
substitute, maltitol, which possesses many of the same
characteristics as sugar so it can be produced using conventional
methods. Barry Callebaut can also produce chocolates with
alternative polyoles or sugar replacers.

Lactose-free:
Now no-one with a lactose intolerance, milk protein allergy, gluten
allergy or special dietary requirements (Kosher, vegetarian, vegan,
cholesterol-free) has to miss out on the flavor of 'milk'
chocolate.
Barry Callebaut’s lactose-free product contains 14.5% specially
developed rice powder, which gives the flavor and texture of milk
chocolate without the presence of milk powder. Production and
molding is carried out on dedicated production and molding lines to
ensure that there is no possibility of any lactose and/or milk
protein contamination.
This unique product has a light and creamy flavor with no
aftertaste and has the same technical characteristics as
traditional Barry Callebaut milk chocolate, so it can be melted,
tempered and cooled in exactly the same way.

Chocolate to its roots

Barry Callebaut is the world’s leading manufacturer of
high-quality cocoa, chocolate, chocolate related products and
decorations. The Group comprises such renowned companies as Cacao
Barry, Callebaut, Carma, Van Houten and Luijckx. It has some 5,000
employees in 17 countries, about 26 production sites and sales of
approximately CHF 2.6 billion in the 2002/2003 fiscal year. Over
the course of 150 years, the company has accumulated unrivalled
experience in every aspect of chocolate, from sourcing the cocoa
beans to the creation and production of top quality finished
chocolate products.

Barry Callebaut's core values of service, quality,
cost-efficiency, innovation and integrity are behind the
incomparable range of products and services it is able to offer all
its customers. These range from the smallest artisanal producers to
full-scale international industrial processors.

To make its product range more complete, Barry Callebaut
recently acquired the Luijckx company. This means that it can now
offer a range of over 2,000 chocolate decorations. The latest
additions to this staggering range include tailor-made logo
decorations, tulip cups in two color and flavor combinations, real
chocolate roses and multi-colored shavings. The Luijckx range is
proof, if any were needed, that chocolate can be a feast for the
eyes as well as the taste buds.